Vegetarian
Fragrant and full of goodness, this fast pasta is tossed with an easy DIY pesto that’s deliciously nutty thanks to the addition of walnuts. Nutrient-rich with legumes and greens, give yourself a high-five as you sit down to enjoy this new vego classic.
Cook pasta in a large saucepan of salted, boiling water for 8-10 minutes or until the pasta is al dente. Drain, reserving 40ml (2 tablespoons) pasta cooking water.
Drain chickpeas. Pick basil leaves from their stems. Dice zucchini. Peel garlic.
Finely grate zest of lemon and juice. Place most of the basil (reserving a few leaves to garnish), walnuts, lemon zest and juice, 1/2 the parmesan, 40ml (2 tablespoons) olive oil and garlic in a small food processor or blender and blend until just combined. Season with salt and pepper and set aside.
Heat remaining olive oil in a large frypan over medium-high heat. Add zucchini and cook for 3-4 minutes or until just tender.
Add pasta, chickpeas, pesto and reserved pasta water to zucchini and stir to combine.
Stir through baby spinach leaves until just wilted and warmed through. Top pasta with reserved basil leaves and remaining parmesan to serve.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
